1/4 cup butter
1 pound portobello mushrooms, diced
1 1/2 cups port wine
2 cups heavy cream
1/4 cup chopped fresh basil
Melt the butter in a large skillet over medium heat. Add the mushrooms; cook and stir until tender. Stir in the wine, and simmer until the liquid has reduced by 1/2. Stir in cream, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving.